Leite's Culinaria» appetizers

Red Chili and Cheddar Crackers

Chester Hastings — Mon, 30 Jan 2012 14:58:09 +0000

The Cheesemonger’s Kitchen | Chronicle, 2011 | Makes 100 or so crackers

The spicy kick in these little bites is perfectly balanced with a deep, rich Cheddar flavor. The key to these diamonds is to use the very best aged Cheddar possible. My dear friend Dean insists on calling them “Jeez-its” because, he says, “Christ, they’re good!”–Chester Hastings

LC Jeez-Its Note: Doesn’t really matter what faith you are or aren’t, you can still appreciate the sentiment behind the Jeez-Its nickname for these addictive little lovelies, made from just flour, salt, chili, butter, water, and aged Cheddar–lots of aged Cheddar.

Active time: 20 minutes | Total time: 2 hours

Red Chili and Cheddar Crackers Recipe

Ingredients

| metric conversion

1 cup all-purpose flour, plus more for the work surface
3/4 teaspoon salt
1 teaspoon crushed red chili pepper flakes
4 tablespoons unsalted butter, chilled and diced
8 ounces best-quality aged Cheddar cheese, grated
3 to 4 tablespoons cold water

Directions

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1. In a bowl, whisk together the flour, salt, and chilies. Transfer to the bowl of a food processor fitted with the blade attachment. Add the butter and pulse until the mixture resembles coarse meal. Add the cheese and pulse to combine.
2. Add 3 tablespoons of the water, 1 tablespoon at a time, pulsing until the mixture comes together in a ball. Pulse in an additional tablespoon of water if needed to get the dough to hold together. Wrap the dough in plastic wrap and refrigerate for at least an hour.
3. Preheat the oven to 350°F (176°C).
4. Roll the dough out to a 1/8-inch thickness directly onto a baking sheet. (If the dough seems sticky, sprinkle the surface ever so lightly with flour.) Try to be as accurate as you can about the thickness of the dough, as the crackers won’t puff up nicely if the dough is too thin, nor will they be crispy enough if the dough is too thick. Using a cookie or biscuit cutter, a sharp knife, or a fluted pasta cutter, trim the dough into ½-inch diamonds (or any shape you prefer).
5. Line 3 baking sheets with parchment paper. (If you, like us, don’t have 3 baking sheets—well, 4, actually, counting the one you’re already using–simply line 1 or 2 or however many baking sheets you have and bake the crackers in batches, allowing the sheets to cool between uses.) Place the dough on the parchment-lined sheets, giving them just enough room so that they are not touching. Bake until the crackers are deep golden brown and crunchy, 20 to 30 minutes, depending on the size of your crackers. Watch the crackers carefully as they go from almost done to a little too done quite quickly. Transfer the crackers to wire rack and let cool completely before serving. (The crackers can stored in an airtight container for up to 1 week, although they are best the first couple of days.)

Hungry for more? Chow down on these:

Olive and Rosemary Crackers from The Purple Foodie
Sesame Crackers from Elana's Pantry
Pistachio-Orange Cocktail Cookies from Leite's Culinaria
Cheddar Parmesan Crackers from Leite's Culinaria

Broiled Buffalo Wings

Ellie Krieger — Mon, 30 Jan 2012 14:55:37 +0000

Comfort Food Fix | Wiley, 2011 | Serves 4

I knew I was onto something when my husband, one of the world’s most critical, and perhaps most experienced, Buffalo wing eaters, reviewed these as “Excellent wings!” That’s just the response I was going for and it is especially meaningful when you see how their numbers stack up against the ones he’s used to eating. The secret to keeping them crispy and flavorful without the saturated fat and calories is to par-boil, then broil the chicken instead of frying it, and use a touch of oil and broth in the tongue-tingling sauce in place of the usual load of butter.–Ellie Krieger

LC Little White Lies of Omission Note: Shhhh. No one needs to know these this broiled Buffalo wings recipe contains no butter. (Yes, we realize low-fat wings is sort of an oxymoron, although you may not miss the butter, as the results still draw on the requisite hot sauce and an über cheesy, über easy blue cheese dip.) Whatever you do, whether tell the truth or commit a little white lie of omission, don’t forget the beer.

Active time: 25 minutes | Total time: 40 minutes

Broiled Buffalo Wings Recipe

Ingredients

| metric conversion

2 pounds chicken wings, split at the joint
1/4 cup cayenne pepper sauce, preferably Frank’s Red Hot, plus more for serving
1 tablespoon fresh lemon juice
3 tablespoons low-sodium chicken broth
3 large ribs celery, cut into sticks
1 recipe Blue Cheese Dip

Directions

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1. Preheat the broiler. Place the wings in a large pot and fill the pot with water to cover by about 2 inches. Bring to a boil, then continue to boil for 10 minutes. Drain.
2. Meanwhile, in a small bowl, combine the cayenne pepper sauce, lemon juice, and broth.
3. Transfer the wings to a broiler pan and broil 5 to 6 inches from the flame, until the skin begins to blister and brown, 5 to 6 minutes. Turn the wings over and broil until cooked through, 4 to 5 minutes more.
4. Transfer the wings to a baking sheet, drizzle with the reserved sauce, and toss well to coat. Place the baking sheet under the broiler for 1 minute to heat the wings and sauce together.
5. Serve the broiled Buffalo wings with extra hot sauce on the side, celery sticks, and the blue cheese dip.

Hungry for more? Chow down on these:

Spicy Sticky Chicken Wings from Christine's Recipes
Oven Baked Chicken Wings from Dine and Dish
Bacon Wrapped Chicken Wings from Leite's Culinaria
Mahogany Wings from Leite's Culinaria

Blue Cheese Dip

Ellie Krieger — Mon, 30 Jan 2012 14:54:15 +0000

Comfort Food Fix | Wiley, 2011 | Makes about 3/4 cup

Why settle for a blue cheese dip recipe that practically requires a search party to find the few bits of cheese swimming around in the mayo? Especially when you can have this one, chock-full of pungent blue cheese –thick, tangy, decadent, and so much better for you.–Ellie Krieger

LC Ample Applications Note: This indulgent blue cheese dip recipe has ample applications–as a dip for crudites, as a smear on steak, as an accompaniment to all manner of things. Although the most expected, inspired, impassioned, and perhaps enticing application has to be as an accompaniment to–you guessed it–wings.

Active time: 5 minutes | Total time: 5 minutes

Blue Cheese Dip Recipe

Ingredients

| metric conversion

1/4 cup plain Greek-style nonfat yogurt
2 tablespoons mayonnaise
1 teaspoon white wine vinegar
1/3 cup (1 1/2 ounces) crumbled blue cheese

Directions

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1. In a small bowl, stir together the yogurt, mayonnaise, vinegar, and blue cheese. Mash any very large chunks of blue cheese with the back of a spoon to integrate it into the dip.
2. You can make the dip up to 3 days ahead and store in an airtight container in the refrigerator. When you want to serve it, allow it to come to room temperature before serving. A gentle suggestion: Make plenty because this goes fast.

Hungry for more? Chow down on these:

Baked Crab and Artichoke Dip from Confections of a Foodie
Sun-Dried Tomato Hummus from Family Fresh Cooking
Portuguese Green Olive Dip from Leite's Culinaria
Roasted Eggplant Dip from Leite's Culinaria

Mussels Marinara | Cozze alla Marinara

The Editors of Phaidon Press — Mon, 12 Dec 2011 15:00:14 +0000

The Silver Spoon | Phaidon, 2011 | Serves 4

These mollusks have several different names in Italian–cozze, muscoli, peoci, and mitili. Nowadays, most commercially available mussles are farmed, which guarantees a high level of cleanliness. However, they should still be thoroughly scrubbed under cold, running water, but not left to soak in water. Pull off the beards with the healp of a short, sharp knife and knock off any barnacles from the shells with the knife handle. Discard any mussels with broken shells or those that do not shut immediately when sharply tapped. Their tender, tasty flesh is very easy to digest and their cooking juices are a delicious addition to soups, sauces, and risottos.–Editors of The Silver Spoon

LC What Else is for Supper, Honey? Note: Uh, we can think of nothing else we need for this mussels marinara recipe aside from a generous pour of a crisp Sauvignon Blanc or, when we’re in the mood to go all Belgian, a white ale and a heaping mound of quick frites.

Active time: 5 minutes | Total time: 25 minutes.

Mussels Marinara Recipe

Ingredients

| metric conversion

3 1/4 pounds mussels, scrubbed
Freshly cracked black pepper
3 tablespoons finely chopped fresh parsley

Directions

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1. Place the mussels in a large pan or pot over high heat with plenty of pepper but no water. Cook until the mussels open, about 5 minutes. Discard any that remain closed.

2. Drain the mussels, reserving the cooking liquid left in the pan that exuded from the mollusks during cooking. Place the mussels in a deep serving dish. Strain the cooking liquid through a strainer lined with cheesecloth into a small bowl. Stir in the parsley, pour the mixture over the mussels, and serve.

Hungry for more? Chow down on these:

Drunken Mussels from Food 52
Spaghetti with Mussels and Red Wine Marinara Sauce from Eclectic Recipes
Baked Mussels with Crisp Bread Crumbs from Leite’s Culinaria
Saffron Mussel Stew from Leite’s Culinaria

Bibb Wedges, Radicchio, Endive, and Blue Cheese Dressing

Sara Foster — Thu, 08 Dec 2011 14:59:56 +0000

Sara Foster | Sara Foster’s Casual Cooking | Clarkson Potter, 2007 | Serves 4

Like most people, I grew up on the classic iceberg wedge salad. I still think it’s one of the great side dishes, especially with a few new touches–like using more unusual and flavorful lettuces. I start with tender Bibb lettuce and add endive and radicchio for their crunchy texture and slightly bitter flavor. Prepare this in advance because the lettuce needs time to chill and crisp in the refrigerator.–Sara Foster

LC Inching Away from Iceberg Note: Remember those pale wedges of iceberg? The ones with the rust marks along the edges that were barely discernible beneath blobs of bottled blue cheese dressing? Yeah, us too. Not that this lovely little salad plate will remind you of it. Not at all.

Active time: 20 minutes | Total time: 20 minutes (not including time for chilling).

Bibb Wedges, Radicchio, Endive, and Blue Cheese Dressing Recipe

Ingredients

| metric conversion

For the wedge salad

1 head Bibb lettuce 
1 head radicchio 
1 Belgian endive 
1 ounce crumbled blue cheese (about 1/4 cup)

For the blue cheese dressing

3/4 cup mayonnaise 
2 ounces crumbled blue cheese (about 1/2 cup)
1/4 cup buttermilk, from a well-shaken carton
1 tablespoon sherry vinegar 
Sea salt and freshly ground black pepper

Directions

Make the wedge salad

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1. Cut the lettuce, radicchio, and endive into quarters through the stem ends, leaving the cores intact. Soak them in a large bowl of cold water to clean them thoroughly. Drain well and wrap the quarters, a few at a time, in paper towels to dry completely. Place the wrapped quarters in plastic bags and refrigerate for at least several hours or up to overnight to chill and crisp. Chill 4 salad plates in the refrigerator.

Make the blue cheese dressing

2. Place the mayonnaise, blue cheese, buttermilk, and vinegar in a blender and pulse several times, until the dressing is partially pureed with some chunks of cheese remaining. Season to taste with salt and pepper.

3. To serve, remove the lettuce, radicchio, endive, and salad plates from the refrigerator. Cut the cores from the lettuce, radicchio, and endive wedges, leaving the leaves of the wedges intact; discard the cores. Place one lettuce wedge, one radicchio wedge, and one endive wedge on each plate. Drizzle the blue cheese dressing over the salad, top with the blue cheese, season with additional salt and pepper if desired, and serve chilled.

Hungry for more? Chow down on these:

Bacon and Blue Cheese Wedge Salad from Ezra Pound Cake
Boston Bibb Salad with Pecans, Blue Cheese, and Warm Bacon Vinaigrette from The Bacon Show
Salad with Caramelized Pumpkin Seeds, Pears, and Pomegranate from Leite’s Culinaria
Butter Lettuce and Fresh Herbs with Maytag Blue Cheese from Leite’s Culinaria

Duck Prosciutto

Geila Hocherman | Arthur Boehm — Wed, 07 Dec 2011 15:00:41 +0000

Geila Hocherman and Arthur Boehm | Kosher Revolution | Kyle Books, 2011 | Serves 4

This duck prosciutto recipe began with my realization that what makes ham taste like itself has less to do with the meat than its cure. My quest for kosher prosciutto—nothing less!—led me first to smoked turkey leg, which is hammy all right, but hardly like the Italian specialty. I went to work, and, happily, scored a triple bull’s-eye by giving duck breast a really easy salt cure—just fifteen minutes of prep followed by a “set-it-and-forget-it” refrigerator stay. The resulting “prosciutto” is so much like the real thing, but with a special character all its own, you’ll be amazed. Try it draped atop sliced melon, wrapped around asparagus spears, or diced and sautéed as a salad garnish.–Geila Hocherman and Arthur Boehm

LC Ducking Duct Tape Note: Glance at this unassuming duck prosciutto recipe, and you may notice something rather unusual, aside from the fact that it calls for making prosciutto out of duck rather than pig. Yup. It relies on that handy dandy, every man’s favorite tool kit mainstay, duct tape. Not as an ingredient, as a means of hoisting the duck from the top of the refrigerator where it needs to dangle for a couple of weeks. If you’re not the duck, er, duct tape type, you can follow the inspired lead of one of our recipe testers, Jo Ann Brown. When Brown was getting ready to hang the meat in the fridge, she sent her husband out to find, in her words, “a super duper suction cup with a hook to hang the meat from.” Not only did he find what she wanted, he brought back two. What a keeper!

Special Equipment: Cheesecloth and duct tape.

Active time: 15 minutes | Total time: 15 minutes, not including curing.

Duck Prosciutto Recipe

Ingredients

| metric conversion

One 6 or 8 ounce duck breast
4 cups kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground fennel
1/2 teaspoon freshly ground black pepper
1 cup white wine vinegar
1 medium cantaloupe, galia or honeydew melon, rind removed, sliced 1-inch thick (optional)

Directions

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1. To make the duck prosciutto, rinse the breast and dry it with paper towels. Scrounge through your cupboards until you find a dish just large enough to hold the duck breast. Make a 1-inch bed of salt on said dish. Place the breast on the salt and cover it with another inch of salt. Cover the entire situation with plastic wrap and refrigerate for 24 to 48 hours.

2. In a small bowl, combine the coriander, fennel, and pepper. Unwrap the duck breast and, holding it over the sink, rinse it with the vinegar to remove the salt and then rinse it under cold running water. Pat the duck breast completely dry and then rub it all over with the spice mixture.

3. Wrap the breast in cheesecloth and knot the cloth at both ends. Using sturdy household tape (duct tape works well), attach one end of the cheesecloth to the top of the refrigerator interior or hang the breast from a high refrigerator shelf. Place a small rimmed plate or dish beneath it. Let the duck cure until it feels firm but not dry, about 2 weeks. Thinner or smaller breasts will take less time. Start checking after a week or so.

4. Using a sharp carving knife, slice the duck prosciutto paper thin or as thin as possible. Drape ribbons of the prosciutto onto a plate and serve. (The very ends of the cured breast will be quite dry. Save them for flavoring soup.)

Hungry for more? Chow down on these:

Lamb Prosciutto from Wright Food
Duck Jerky from Hunter Angler Gardener Cook
Cheese-Stuffed Dates with Prosciutto from Leite’s Culinaria
Grilled Asparagus, Prosciutto, Fried Bread, And Poached Egg from Leite’s Culinaria

Sauteed Chicken Liver on Toast

Aurora Baccheschi Berti — Wed, 07 Dec 2011 15:00:32 +0000

Aurora Baccheschi Berti | My Tuscan Kitchen | Rizzoli, 2011 | Serves 8

This chicken liver recipe, called Crostini di Fegatini in Italian, is totally Tuscan. The cooked livers keep well for several days stored in an airtight container in the refrigerator.–Aurora Baccheschi Berti

LC That Other Tuscan Tradition Note: The author notes that this recipe is a Tuscan tradition. Huh. Who knew? Although we guess it should come as no surprise to learn that a splash of wine, that other Tuscan tradition, enhances the character of this chicken liver sauté.

Active time: 30 minutes | Total time: 30 minutes.

Sauteed Chicken Liver Recipe

Ingredients

| metric conversion

1 stick unsalted butter
1 onion, minced
3 bay leaves
1 1/4 pounds chicken livers (about 12 large livers), rinsed, cut into 4 pieces each
1 cup dry white wine
3 tablespoons chicken stock, or as needed
6 anchovies
2 tablespoons salted capers, rinsed well (optional)
8 slices country-style bread, toasted

Directions

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1. Melt 5 tablespoons of butter in a skillet over medium heat. Add the onion and bay leaves and, when the onion begins to take on color, add the livers. The livers may exude a lot of liquid; if they do, allow a little additional time to simmer off the excess. Then cook, stirring frequently, until they begin to turn golden brownish, about 5 minutes.

2. Add the wine and simmer gently, stirring occasionally, until it evaporates. Then add the stock, scraping the bottom of the pan with a wooden spoon to release any of the livers that have stuck. Transfer the livers to a cutting board and let cool.

3. Add the anchovies and capers, if using, to the cutting board and mince everything. Transfer the mince to the skillet with the remaining butter and cook for a couple of minutes, stirring constantly. You want to simply warm the mixture; don’t let it get too hot.

4. Drizzle the toast with a little of the liquid from the livers and then spread the livers over the toast.

Hungry for more? Chow down on these:

Foie Gras Terrine from Rosa’s Yummy Yums
Chinese Goose Liver Sausage Steamed Over Rice from 80 Breakfasts
French Country Pâté from Leite’s Culinaria
Seared Foie Gras with a Late-Harvest Chardonnay-Grapefruit Reduction from Leite’s Culinaria

Stilton and Walnut Crackers

Ina Garten — Wed, 23 Nov 2011 15:30:12 +0000

Ina Garten | Barefoot Contessa How Easy Is That? | Clarkson Potter, 2010 | Makes 24

I came across these very British crackers in London—a savory shortbread made with Stilton and walnuts. I make extra rolls of dough and freeze them unbaked so I can just defrost, slice, and bake the crackers before guests arrive. Everyone loves these and there are never any leftovers!–Ina Garten

LC Sippy Sip on the Side Note: We can think of nothing lovelier as a precursor to dinner than these crackers. Well, okay, a little lovelier would maybe be these crackers and a generous pour of a not-too-wimpy red wine or a modest dose of port.

Active time: 15 minutes | Total time: 1 hour, 10 minutes.

Stilton and Walnut Crackers Recipe

Ingredients

| metric conversion

1/4 pound (1 stick) unsalted butter, at room temperature
8 ounces Stilton cheese (12 ounces or so with the rind), crumbled, at room temperature
1 1/2 cups all-purpose flour, plus more for the work surface
1/2 to 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cold water
1 large egg beaten with 1 tablespoon cold water water
1/4 cup walnuts, finely chopped

Directions

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1. To make the Stilton and walnut crackers, cream the butter and cheese together in the bowl of an electric mixer fitted with the paddle attachment for 1 minute, until smooth. With the mixer on low, add the flour, salt, and pepper and continue beating for about 1 minute, until the dough is in large crumbles. Add 1 tablespoon of cold water and mix until the dough comes together. Dump the dough onto a floured work surface and roll it into a 12-inch-long log.

2. Spread the walnuts on a cutting board. Brush the surface of the log with the egg wash, turning to coat all sides. Roll the log back and forth in the walnuts, pressing lightly, to distribute them evenly all over the surface of the dough. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

3. Meanwhile, preheat the oven to 350°F (176°C). Line a baking sheet with parchment paper.

4. Cut the log into 3/8-inch-thick slices with a small sharp knife and arrange the crackers on the sheet pan. Bake for 22 minutes, until very lightly browned, rotating the pan once during baking. Cool on the pan and serve at room temperature.

Hungry for more? Chow down on these:

Grain-Free Garlic Rosemary Crackers from Food Renegade
Homemade Goldfish Crackers from Cupcake Project
Cheddar-Parmesan Crackers from Leite’s Culinaria
Hazelnut Thyme Matchsticks from Leite’s Culinaria

Grilled Porcini Mushrooms with Mint and Garlic

Pamela Sheldon Johns — Tue, 25 Oct 2011 14:00:30 +0000

Pamela Sheldon Johns | Cucina Povera | Andrews McMeel Publishing, 2011 | Serves 4 to 6

After a few days of rain in the fall, then a few days of sun, the woods are filled with basket-carrying funghi hunters. The fresh Boletus edulis has a dense, meaty texture that has earned it the name “poor man’s steak.”–Pamela Sheldon Johns

LC Porcini or Bust Note: This may seem really discriminatory, but this grilled mushrooms recipe is superlative only when made with porcinis. Nothing against portobellos or shiitakes, it’s just that their type of earthiness is the wrong type of earthiness for this recipe. It’s sort of reassuring to know there’s a reason fresh porcinis are so darn pricy, and it’s that unparalleled flavor profile. So—and we say this only to save yourself disappointment–either pick up the real deal or do without.

Active time: 5 minutes | Total time: 25 minutes.

Grilled Porcini Mushrooms Recipe

Ingredients

| metric conversion

1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh mint
2 cloves garlic, minced
1/3 cup extra-virgin olive oil, plus more for brushing
1 pound porcini mushrooms (about 6 medium)

Directions

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1. Light a medium fire in a charcoal grill.

2. In a small bowl, stir together the herbs, garlic, and 1/3 cup olive oil.

3. Clean the mushrooms with a damp cloth. Cut them into ½-inch-thick slices and brush them lightly with olive oil. Grill for 3 minutes on each side, or until lightly browned. Transfer to a serving platter and brush with the herb-oil mixture. Serve at once.

Hungry for more? Chow down on these:

Roasted Portobellos, Polenta, Spinach from 101 Cookbooks
Crab-Stuffed Mushrooms from Furey and the Feast
Sautéed Bacon, Mushrooms, and Lentils from Leite’s Culinaria
Wild Mushrooms with Herbed Cheese from Leite’s Culinaria

Smoked Whitefish Brandade

Barton Seaver — Wed, 05 Oct 2011 14:00:58 +0000

Barton Seaver | For Cod and Country | Sterling Epicure, 2011 | Serves 4 as a canapé or light appetizer

This French dish is ususally made with salt cod, but sablefish (also sold as black cod) is a much more environmentally sustainable choice. You often can find smoked sablefish in Jewish delis, and many upscale grocery stores carry it as well. Because the sablefish is smoked and then cooked again, its final texture ends up resembling that of reconstituted salt cod. –Barton Seaver

LC What We Really Mean By “Whitefish” Note: While it’s true that sablefish is an inspired ingredient in this brandade, bringing a rich smokiness to the garlicky potato purée, just about any salted or smoked fish with a whitish cast will work. We’ve also taken this recipe for a whirl with the traditional salt cod as well as with smoked herring–though not together–and not had any regrets. None at all. Set it out to enjoy at breakfast, lunch, dinner, supper, or as a midnight snack.

Active time: 20 minutes | Total time: 35 minutes.

Smoked Whitefish Brandade Recipe

Ingredients

| metric conversion

4 ounces smoked sablefish or black cod (or reconstituted salt cod)
1/2 pound russet potato, peeled and diced
6 cloves garlic, peeled
3 tablespoons extra-virgin olive oil, plus more for toasting and drizzling
1 baguette, sliced 1 inch thick
1 tablespoon chopped fresh herbs, such as chives and tarragon (optional)

Directions

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1. Combine the fish, potato, and garlic in a small saucepan and add just enough water to barely cover. Bring to a simmer and cook until the potato is soft and beginning to fall apart, about 12 minutes. Drain, reserving about 1/2 cup of the cooking liquid.

2. Transfer the potato, fish, and garlic to a medium bowl and begin to mash it with a whisk. Add the olive oil in a slow, steady stream, whisking constantly to incorporate it, then whisk in about 3 tablespoons of the cooking liquid. The purée should have the consistency of peanut butter. (The brandade will keep for several days, tightly covered, in the refrigerator.)

3. Brush the bread slices with a little oil and toast under the broiler or in a toaster oven until golden brown. Serve the brandade in a bowl, topped with a drizzle of olive oil and a sprinkling of herbs, if desired. Pass the toasted bread alongside.

Hungry for more? Chow down on these:

Smoked Whitefish Gefilte Fish with Horseradish Mayonnaise from Mostly Food Stuffs
Smoked Fish, Horseradish, Black Radish Terrine from The Dinner Files
Gravadlax with Sweet Mustard and Dill Mayonnaise from Leite’s Culinaria
Smoked Salmon Canapes from Leite’s Culinaria